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Summer Squash Casserole with Nuts

This is a recipe that my Southern mother-in-law gave to me, her Yankee daughter-in-law! Zucchini or yellow summer squash may be used together, or interchangeably to create this delicious casserole! Use bread crumbs, crushed crackers or cheese for the topping.
Print Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course lunch/dinner
Cuisine American
Servings 9 people
Calories 2252.9 kcal

Equipment

  • 1 Large Pot For boiling the squash
  • 1 Large Mixing Bowl For mashing and combining ingredients
  • 1 1-Quart Casserole Dish For baking the casserole
  • 1 Potato Masher or Large Fork For mashing the cooked squash
  • 1 Chef's Knife and Cutting Board For preparing vegetables and nuts

Ingredients
  

Main

  • 1 pound summer squash sliced
  • ¼ cup butter
  • ¼ cup chopped green bell pepper
  • 1 tablespoon white sugar
  • ½ cup chopped onion
  • 1 egg
  • ½ cup mayonnaise
  • salt and pepper to taste
  • ½ cup shredded Cheddar cheese
  • ½ cup pecans chopped
  • ½ cup bread crumbs

Instructions
 

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of water to boil. Add squash, and cook until tender. Drain well.
  • Place squash in a large mixing bowl. Add butter, reserving 1/2 tablespoon, to the squash and mash well. Mix bell pepper, sugar, onion, egg, mayonnaise, salt and pepper, cheese and nuts to the mixture. Transfer the mixture to a 1-quart casserole dish. Top with bread crumbs. Dot with the reserved butter.
  • Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.

Notes

To elevate this classic, consider sautéing the chopped onion and bell pepper briefly before adding them to the squash mixture; this softens them and deepens their aromatic profile. Ensure the squash is exceptionally well-drained after boiling—excess moisture is the enemy of a firm casserole. Squeeze it gently in a clean kitchen towel if necessary. For the topping, lightly toast the pecans before chopping to intensify their nutty flavor, and mix the bread crumbs with a tablespoon of melted butter for a richer, crisper crust. A pinch of smoked paprika in the breadcrumbs can also add a subtle complexity and beautiful color. Always season generously with salt and freshly ground black pepper to balance the sweetness of the squash.